Place a cutlet between 2 sheets of plastic wrap. Gently pound cutlet until 1/4 inch thick. Repeat with each cutlet.

In a shallow bowl, whisk together eggs, water, salt, pepper, cheese, and parsley.

In a large skillet, heat butter over medium high heat. Dip each cutlet in batter, letting excess drip off, and add to skillet. You may want to press some of the parmesan cheese onto each side. Repeat with each cutlets, careful not to crowd the pan. Cook for 2-3 minutes on each side until golden and cooked through. Be careful when turning to keep the crust on the cutlet.